I love to watch a professional fishmonger clean fish. They work in well-lit, sanitary spaces wearing a hair net, rubber apron, rubber gloves and rubber boots. They dance with the fish, swinging and sliding their partner across the cutting board, the knife slicing like a symphony conductor’s baton through scales, bone and flesh.
The pros have years of experience and access to commercial-grade kitchen equipment. For the do-it-yourself fishmonger, the facility is often the deck of a boat or a dock, but the latest fish-processing tools offer fish-house results.
AFTCO Circuit Breaker Ike Jime
Proper fish processing starts on the water. For the best quality taste, texture and smell, it is important to quickly dispatch and bleed the fish. AFTCO’s Circuit Breaker Ike Jime is a long wire that runs up the fish’s spinal column to cut connection to the brain and disable the fish.
Combined with the AFTCO Ike Jime spike, the process bleeds and incapacitates the fish quickly to produce the highest quality meat. Since I started prepping my fish at the kill, I’ve noticed the fish are easier to clean and the meat is free of “fishy” taste.
SeaWard King Tide Deluxe Boat Fillet Table
After dispatching your catch, the next step is cleaning it. Many times the most convenient place to do that is right on the boat, especially if you’re working on SeaWard’s King Tide Deluxe Boat Fillet Table. This transom-mount table comes in multiple sizes and is adjustable for secure installation into existing rod holders on most boats. It is a perfect platform for cleaning fish, prepping bait or rigging, and it doesn’t crowd the deck.
Sturdy and built of powder-coated marine-grade aluminum, the King Tide Deluxe fillet table is built to last. Thoughtful features such as weight trays and knife and drain slots add functionality and ease clean up. The cutting surface is made of textured King Starboard, which is stain and odor resistant and keeps fish from sliding around while you’re slicing and dicing.
And if all that wasn’t enough to convince you, SeaWard can customize your table with your boat name or a logo cut into the aluminum with a water jet.
Dometic CSX Series Cooling System
Loading the fish box with ice before every trip costs time and money. Instead of watching my money melt out of my cooler drains, I use Dometic’s new CSX Series Cooling System to turn any insulated compartment into a refrigerator or freezer.
I just install the CSX unit and connect the power supply. The digital thermostat and fan-cooled evaporator quickly cool the fish box to freezing temperatures.
Danco Eco-1 Fillet Knife
A pro fish cleaner wields a fillet knife like a magic paintbrush. The thin, flexible blade passes through meat, skin and bone without resistance. Danco’s Eco-1 fillet knives are up to the task with German stainless steel blades and an oversized, ergonomic handle to reduce stress on hands and wrists.
They are also affordable and corrosion resistant, meaning this is the knife to keep on the boat. Best of all, the knife handle and vented sheath are made of recycled ocean-bound plastic, saving the ocean and harvesting the bounty at the same time.
Bubba Pro Series Cordless Gen 2
Nothing cuts down a pile of fish faster than an electric fillet knife. But electricity and fish guts don’t mix, and electric fillet knives are often the victims of corrosion and mechanical failure. Bubba designed the Pro Series Cordless to survive salt, slime and heavy loads.
The brushless motor runs off a rechargeable battery, so I can use the fillet knife anywhere. The new Gen 2 model has a paddle trigger, which reduces fatigue, allowing me to control the blade as I zoom through dozens of fillets.
Fillet Away Fish Cleaning Mat
Running a sharp knife through a slippery fish is a safety hazard. To keep the patient secure on the operating table, I use a Fillet Away Fish Cleaning Mat. The 14-inch-by-19-inch rubber mat is covered with tiny rubber fingers on one side. Even when the mat is coated with slime, guts and blood, the grippy fingers hold the fish while I do surgery. The special oil-resistant rubber easily rinses clean, reduces smell and rolls up for storage and transport.
Killerdock Lil’ Killa Fish Cleaning Station
I used to sit on a 5-gallon bucket and clean fi sh on top of my fish box. Then I set up a fish-cleaning table and cutting board. Standing and cleaning fish in the shade makes the job easier and safer.
KillerDock has a line of fish-cleaning tables that are ready to ship to your boat dock. The Lil’ Killa is a 48-inch-wide fish-cleaning station with an aluminum frame and Starboard plastic working surface. The kit goes together like an erector set and mounts to a flat or 90-degree surface.
Stoke Voltaics Nomad Cooking System
I’d love to cook burgers and hotdogs on the boat, but I’m not comfortable with open flame portable boat grills. Stoke Voltaics’ electric induction camp stove eliminates fire hazard and burn risks.
The Nomad Cooking System includes the reactor, frying pan and cook pot. The cooking unit has adjustable power to dial in the heat from simmer to sear. The portable system is compatible with power supplies from 200 watts to 1,000 watts.
Meat! Chamber Vacuum Sealer
The most responsible way to keep delicate fish meat from damage in the freezer is a high-quality vacuum sealer. The Meat! Chamber Vacuum Sealer brings professional quality and features to the home processor.
A chamber vacuum sealer removes air on the outside of the bag while the vacuum removes air from inside for a more even and consistent result. The Meat! Chamber Vacuum Sealer offers adjustable seal and vacuum time, but I choose one of the three pre-set programs to match the bag size. Properly sealed, fillets, steaks and even whole fish last for months in the freezer.
Yeti Cast Iron Skillet
Blackened fish is one of my favorite recipes, and Yeti’s Cast Iron Skillet is up to the high-heat and messy process. The pre-seasoned iron pan goes from the stove to the oven and campfire without missing a beat.
Cast using a ceramic mold, the pan has a super-smooth surface that is naturally stick-free. Even though the 14-inch model is a massive cooking surface, Yeti strategically placed material to reduce weight. I like the small helper handle to move the pan when it’s hot.
